Crispy Brown Sugar Glazed Pork Tenderloin Bombs
A sweet and savory dish featuring bite-sized pork tenderloin pieces coated in a caramelized brown sugar glaze. The crispy exterior and juicy interior make this dish perfect for both everyday meals and special occasions. Pair with roasted vegetables or mashed potatoes for a complete meal.
Equipment
- 1 Large skillet For searing the pork and creating the glaze.
- 1 Mixing Bowl To prepare the seasoning mix.
- Optional Meat Thermometer To ensure the pork reaches an internal temperature of 145°F (63°C).
Ingredients
For the Pork
- 2 Pork tenderloins About 1 lb each; trimmed and cut into 1-inch medallions.
- 2 tbsp Olive oil For searing.
- 2 tbsp Unsalted butter Adds richness and helps caramelize the glaze.
For the Seasoning Mix
- ¼ cup Light or dark brown sugar Dark brown sugar adds deeper molasses flavor.
- 1 tsp Smoked paprika Adds subtle smokiness.
- 1 tsp Garlic powder Enhances savory depth.
- 1 tsp Onion powder Complements garlic powder.
- ½ tsp Salt Adjust to taste.
- ¼ tsp Black pepper Freshly ground preferred.
Optional Garnish
- 2 tbsp Fresh parsley Chopped for garnish.
Instructions
Step-by-Step Recipe
Trimming and Portioning the Pork:
- Remove any excess fat or silver skin from the pork tenderloins.
- Slice each tenderloin into 1-inch thick medallions for even cooking.
Proper Seasoning and Flavor Infusion:
- In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Coat the pork pieces thoroughly with the seasoning blend, ensuring every side is covered.
- Let the pork sit in the seasoning for 5–10 minutes to absorb flavors.
Searing for Ultimate Crispiness:
- Heat olive oil and butter in a large skillet over medium-high heat until hot and sizzling.
- Add the pork pieces in a single layer, avoiding overcrowding. Cook in batches if necessary.
- Sear each piece for 3–4 minutes per side until golden brown and caramelized.
Glazing and Finishing Techniques:
- Reduce the heat to medium-low. Spoon pan juices over the pork to form a sticky, glossy brown sugar glaze.
- Cook for an additional 2–3 minutes, allowing the glaze to caramelize without burning.
- Remove the pork from heat and let it rest for 3 minutes to redistribute juices.
- Garnish with chopped parsley before serving.
Notes
- Resting: Letting the pork rest after cooking ensures juiciness and prevents dryness.
- Alternative Sweeteners: Honey, maple syrup, or agave can replace brown sugar for a different flavor profile.
- Grilling Option: Sear the pork on a grill over medium-high heat, then move to indirect heat to finish cooking without burning the glaze.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
- What is the ideal internal temperature for pork tenderloin?
- The ideal internal temperature is 145°F (63°C). After cooking, let the pork rest for 3 minutes to allow juices to settle.
- Can the glaze be made with alternative sweeteners?
- Yes, honey, maple syrup, or agave can replace brown sugar. Adjust amounts to balance sweetness.
- What are the best side dishes to pair with this pork dish?
- Roasted vegetables like Brussels sprouts or sweet potatoes, mashed potatoes, or buttered egg noodles work well.
- How long should the pork rest before serving?
- Rest the pork for about 3 minutes after cooking to ensure it stays juicy.
- What type of brown sugar is preferred for the glaze?
- Light or dark brown sugar works. Dark brown sugar adds a deeper molasses flavor, while light brown sugar gives a milder sweetness.
- Is it possible to prepare this recipe on a grill?
- Yes, sear the pork over medium-high heat for a caramelized crust, then move to indirect heat to finish cooking.
Tips & Tricks
- Flavor Enhancement: Add a splash of apple cider vinegar or citrus juice to the seasoning mix for brightness.
- Presentation: Arrange the pork bites on a platter with toothpicks for easy serving. Drizzle leftover glaze over the top for extra shine.
- Leftovers: Use leftover pork in sandwiches or wraps with a dollop of mustard or barbecue sauce for added flavor.
Plating and Garnishing
- Garnish: Sprinkle chopped parsley or chives over the pork for freshness and color.
- Serving Style: Serve the pork bites on a bed of mashed potatoes or alongside roasted vegetables. Include dipping sauces like mustard or ranch for variety.
- Pairings: Pair with creamy polenta, buttered egg noodles, or a crisp salad with a tangy vinaigrette for balance.